BLACK FOREST CAKE
Some historians trace this famous cherry-chocolate cake (called Schwarzwälder Kirschtorte in German) back to the 16th century, but it was most likely named and popularized by German baker Josef Keller in 1915 Germans take their world-famous dessert seriously: The cake was granted protected status by the European Commission in 2013, meaning that for a dessert to be sold as a Black Forest Cake, it must contain Black Forest kirsch, a brandy made from local cherries.
Provided by Food Network Kitchen
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottoms and sides of the pans with cocoa powder, tapping out the excess.
- Put the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes (warming the eggs will help them whip better). Sift the cocoa powder, cake flour and salt into a medium bowl, then whisk in the almond flour; set aside.
- Remove the eggs from the water and crack into a large bowl. Add the granulated sugar and beat with a mixer on low speed to combine. Increase the speed to medium high and beat until pale, fluffy and thick, about 10 minutes. The mixture should fall off the beaters in a ribbon when lifted.
- Sprinkle one-third of the flour mixture over the egg mixture and gently fold with a whisk until combined. Repeat with the remaining flour mixture in two batches, adding the vanilla with the final addition. Divide the batter evenly between the prepared pans. Bake until the cakes pull away from the sides of the pans and a toothpick inserted into the centers comes out clean, about 25 minutes. Immediately run a small offset spatula around the edges to loosen. Let the cakes cool 5 minutes in the pans, then remove to a rack, parchment-side down, and let cool completely.
- Meanwhile, make the whipped cream: Whisk the confectioners' sugar and cornstarch in a small saucepan (the cornstarch will help stabilize the whipped cream). Slowly add 3/4 cup heavy cream, whisking, until a paste forms. Bring to a boil over high heat, stirring, until thick and bubbling, about 1 minute. Transfer to a bowl, place a piece of plastic wrap directly onto the surface and refrigerate until completely cooled, about 30 minutes.
- Meanwhile, make the filling: Bring the cherries, cherry syrup, kirsch and granulated sugar to a simmer in a small saucepan, stirring, until the sugar dissolves, 1 to 2 minutes. Stir in the almond extract and transfer to a bowl. Refrigerate 30 minutes.
- Finish the whipped cream: Beat the remaining 2 1/4 cups cold heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 1 minute. With the mixer running, add the cooked cream mixture and beat until stiff peaks form, 1 to 2 minutes.
- Drain the cherries and reserve the syrup. Discard the parchment from the cakes. Trim a thin layer off the top of each cake with a long serrated knife. Put one cake cut-side up on a cake stand or serving plate and brush with half of the reserved syrup. Spread about 1 cup whipped cream over the top in a thin layer, then top with all but 1/4 cup cherries. Spread 1 cup whipped cream over the cherries in a thin layer. Top with the remaining cake and brush with the remaining syrup. Spread 1 1/2 cups whipped cream over the top and sides of the cake in a thin layer (some crumbs are OK). Refrigerate 30 minutes.
- Spread the remaining whipped cream over the top and sides of the cake. Refrigerate 30 minutes. Sprinkle the shaved chocolate around the top of the cake and press into the sides; top with the reserved cherries. Refrigerate overnight; the cake will soak up the syrup.
DARK CHERRY BUNDT CAKE
Steps:
- Cherries and almond extract pair beautifully in this delectable cake. Yogurt adds subtle flavor and helps keep the cake moist. Recipe by Nancy Baggett.
- Preheat oven to 350degreesF. Very generously coat a 10-inch Bundt or tube pan with cooking spray. Dust the pan with flour, tapping out the excess.
- To prepare cherry filling: Combine sugar and cornstarch in a medium nonreactive saucepan (see Note). Stir in cherries, kirsch (or orange juice), lemon zest and almond extract. Bring to a boil over medium-high heat and cook, stirring occasionally, until the mixture looks like very thick jam and has reduced to about 1 cup, 5 to 7 minutes.
- To prepare cake: Sift cake flour, whole-wheat flour, baking powder, baking soda and salt into a medium bowl. Beat sugar, butter and oil in a large bowl with an electric mixer on low, then medium speed, until very light and fluffy, about 1 1/2 minutes, scraping the sides as needed. Add half the yogurt and beat until very smooth. With the mixer on low speed, beat in half the dry ingredients until incorporated. Beat in the remaining yogurt, eggs, vanilla and almond extract until combined, scraping the sides as needed. Stir in the remaining dry ingredients just until incorporated.
- Spoon a generous half of the batter into the prepared pan, spreading to the edges. Spoon the cherry mixture over the batter. Top with the remaining batter. Grease a butter knife and swirl it vertically through the batter and cherries.
- Bake the cake until a toothpick inserted in the thickest part comes out with no crumbs clinging to it and the top springs back when lightly pressed, 50 to 65 minutes. (Dark-colored metal pans usually bake cakes faster than light-colored or shiny metal pans.) Transfer the pan to a wire rack and let stand until the cake is completely cooled, about 1 1/2 hours. Very carefully run a knife around the edges and center tube to loosen the cake from sides and bottom. Rap the pan sharply against the counter several times to loosen completely. Invert the pan onto a serving plate and slide the cake out. Dust the top with confectioners' sugar before serving.
- Recipe Tips & Notes:
- 1. Tip: Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.)
- 2. Notes: Kirsch (also called kirschwasser) is clear cherry brandy, commonly used as a flavor enhancer in fondue and cherries jubilee.
- 3. A nonreactive pan or container-stainless steel, enamel-coated or glass-is necessary when preparing acidic foods, such as cherries, to prevent the food from reacting with the pan or container. Reactive pans, such as aluminum or cast-iron, can impart an off color and/or off flavor in acidic foods.
- Recipe Nutrition:
- Per serving: 311 calories; 8 g fat (3 g saturated fat, 2 g mono unsaturated fat); 43 mg cholesterol; 55 g carbohydrates; 5 g protein; 2 g fiber; 294 mg sodium; 177 mg potassium
- Nutrtion Bonus: Folate (15% daily value).
- 3 1/2 Carbohydrate Servings
- Exchanges: 1 1/2 starch, 2 other carb, 1 1/2 fat
- To Make Ahead: Equipment: 10-inch Bundt pan or tube pan with removable bottom
BLACK FOREST CAKE I
This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.
Provided by Linda Greer
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
- In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
- Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
- Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
- Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
- With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 86.9 g, Cholesterol 129.6 mg, Fat 33.9 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 16 g, Sodium 341.9 mg, Sugar 61.8 g
GRANDMA'S BLACKBERRY CAKE
I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.
Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
BLACK CHERRY CAKE
Make and share this Black Cherry Cake recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs until light; gradually add sugar; beat until lemon coloured.
- Add sifted dry ingredients.
- Add water, vanilla and almond extract; mix well.
- Pour into 2 prepared round layer pans.
- Drop cherries over batter (save some for garnish).
- Sprinkle with nuts.
- Bake in moderate oven, 350°F degrees for about 30 minutes.
- Serve slightly warm with sweetened whipped cream between layers and over top.
- Garnish with whole cherries.
Nutrition Facts : Calories 352.9, Fat 6.1, SaturatedFat 1.1, Cholesterol 105.8, Sodium 205.4, Carbohydrate 67.6, Fiber 2, Sugar 37.9, Protein 8
BLACK CHERRY CAKE
A friend brought this pretty pink cake to work for a birthday party. You can use any flavor of yogurt, but so far, I don't know anyone who's tried any other than black cherry because it's so delicious. -Judy Lentz, Emmetsburg, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cake mix, water, egg whites and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in 3/4 cup yogurt. , Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Place remaining yogurt in a small bowl; fold in whipped topping. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 230 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 255mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
BLACK CHERRY CAKE
This is from the latest Taste of Home issue. This is a really moist cake that is so good we ate the whole thing in less than two days. I used the buttery version of white cake mix and regular cherry yogurt and regular whipped topping since I don't like low-fat desserts too much.
Provided by Laura O.
Categories Dessert
Time 45m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl, combine the cake mix, water, oil and egg whites just until moistened.
- Beat this cake mixture on low speed for 2 minutes.
- Fold one carton of yogurt into the cake mixture.
- Pour cake mixture into a 13-in x 9-in x 2-in baking dish coated with nonstick cooking spray.
- Bake cake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- Fold yogurt into whipped topping.
- Spread whipped topping mixture over cooled cake.
- Store in the refrigerator.
Nutrition Facts : Calories 195.4, Fat 8.6, SaturatedFat 1.2, Sodium 245.8, Carbohydrate 27.2, Fiber 0.3, Sugar 19, Protein 2.5
BLACK CHERRY FILLING
Only four ingredients are used to make the rich filling for our Haunted Black Forest Layer Cake-frozen black cherries, sugar, kirsch, and cornstarch. It comes together in just 10 minutes and can be made up to two days in advance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Whisk reserved juice, sugar, kirsch, and cornstarch in a small saucepan until smooth. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 8 minutes. Let syrup cool slightly. Combine syrup and cherries in a medium bowl. Refrigerate until ready to use, up to 2 days.
More about "blackcherrycake recipes"
BLACK FOREST CAKE {AUTHENTIC GERMAN RECIPE!}- PLATED …
From platedcravings.com
GERMAN BLACK FOREST CHERRY CAKE MADE JUST LIKE OMA
From quick-german-recipes.com
10 BEST BLACK CHERRY CAKE RECIPES | YUMMLY
From yummly.com
YOU ONLY NEED 1 BOWL TO MAKE THIS CHERRY UPSIDE-DOWN CAKE
From bonappetit.com
BLACK FOREST CAKE RECIPES | ALLRECIPES
From allrecipes.com
HOMEMADE FRESH CHERRY CAKE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
BLACK CHERRY AND KIRSCH CHEESECAKE | DESSERT RECIPES | WOMAN
From womanandhome.com
BLACKBERRY CAKE WITH BLACKBERRY FROSTING - NATASHA'S KITCHEN
From natashaskitchen.com
AMAZING BLACK FOREST CAKE RECIPE | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
24 DELICIOUS DESSERT RECIPES TO MAKE WITH CHERRIES
From southernliving.com
BLACK FOREST CAKE RECIPE, GERMAN CHOCOLATE CAKE
From natashaskitchen.com
CHERRY CAKE {A SCRATCH RECIPE} | MY CAKE SCHOOL
From mycakeschool.com
BLACK FOREST CHERRY CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
BLACK FOREST CAKE - CHOCOLATE, CHERRIES, AND WHIPPED CREAM. SO …
From bakingamoment.com
BLACK FOREST CHERRY BUNDT CAKE - PLOWING THROUGH LIFE
From plowingthroughlife.com
DARK CHERRY BUNDT CAKE RECIPE | EATINGWELL
From eatingwell.com
BLACK FOREST CAKE | CHOCOLATE, CHERRIES & CREAM - BAKE PLAY SMILE
From bakeplaysmile.com
THE BEST CHOCOLATE CHERRY BLACK FOREST BUNDT CAKE RECIPE
From emilyenchanted.com
CHOCOLATE AND GLACE CHERRY CAKE | RECIPE | CUISINE FIEND
From cuisinefiend.com
10 BEST CHOCOLATE AND BLACK CHERRY CAKE RECIPES | YUMMLY
From yummly.com
BLACK FOREST CHERRY CAKE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
BLACK CHERRY DESSERT CAKE | BETTER HOMES & GARDENS - BHG.COM
From bhg.com
EASY BLACK FOREST CAKE RECIPE | GERMAN CHOCOLATE CAKE
From lifeloveandsugar.com
DARK CHOCOLATE CHERRY CAKE (TRADITIONAL GERMAN RECIPE)
From asausagehastwo.com
EASY CHOCOLATE CAKE RECIPE: BLACK MAGIC CHERRY CAKE - DAYS OF JAY
From daysofjay.com
CHERRY CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BLACK FOREST CHERRY CAKE - SAVOR THE BEST
From savorthebest.com
BLACK FOREST CHERRY CAKE RECIPE | MYRECIPES
From myrecipes.com
VICTORIAN BLACK CHERRY ALMOND CAKE - WILDFLOUR'S COTTAGE KITCHEN
From wildflourskitchen.com
BLACK FOREST CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
10 BEST BLACK CHERRY CAKE RECIPES | YUMMLY
From yummly.co.uk
BLACK FOREST CAKE - BROMA BAKERY
From bromabakery.com
BLACK FOREST CAKE | RECIPETIN EATS
From recipetineats.com
BLACK FOREST BUNDT CAKE (CHOCOLATE CHERRY BUNDT CAKE ... - CLOUDY …
From cloudykitchen.com
BLACK FOREST CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
DELICIOUS BLACK CHERRY SOUR CREAM COFFEE CAKE RECIPE
From sassytownhouseliving.com
SWEET BLACK CHERRY PIE FILLING - FOODIE WITH FAMILY
From foodiewithfamily.com
BLACK FOREST CAKE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
BLACK FOREST CAKE {A CLASSIC TASTY CHOCOLATE CHERRY CAKE}
From tornadoughalli.com
FRESH BLACK CHERRY CHEESECAKE | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love